Easter Dinner

 Lamb Chops with Homemade Mint Sauce

Arroz de Hortelã

Garlic Broccolini

Presented in order of prep/cooking

Mint Sauce

• 1/2 cup roughly chopped fresh mint leaves
• 1 1/2 tblsp sugar
• 5 tblsp boiling water
• 3 tblsp white wine vinegar

1. Mix chopped mint leaves with sugar in a ramekin, then pour over the boiling water. Stir gently, cover, and leave to cool.
2. Once cool, stir in the vinegar and taste the sauce. Adjust with more water or mint. Refrigerate covered for at least an hour.

Arroz de Hortelã

• 1 cup broth
• 1 tblsp butter
• 2/3 cup long-grain white rice
• 1/2 cup packed fresh mint leaves

1. Bring the broth and butter to a boil in a large saucepan over high heat. 
2. Add the rice, turn the heat to medium, and cook partially covered for 7 minutes. Stir in the mint, cover tightly, turn the heat to low and cook for 8 minutes. 
3. Remove from the heat and let sit for 15 minutes. Fluff before serving.

Garlic Broccolini

• 1 lb broccolini
• 2 tblsp olive oil
• 2 cloves garlic, crushed
• 1/4 cup water
• 1 tsp kosher salt
• lemon wedges, for serving

1. Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté until fragrant.
2. Add broccolini and sauté for 5 minutes. The stems and florets should be slightly charred. 
3. Add water and salt. Cook for about 1 to 2 minutes until all the water has evaporated. The broccolini should be cooked but crisp.
4. Serve with lemon wedges.

Lamb Chops

• 2 lamb chops per person
• seasoning salt
• 2 tblsp olive oil

1. Sprinkle seasoning over lamb chops on both sides. 
2. Heat olive oil in a cast iron skillet until hot. Sear lamb chops on both sides over high heat. Cook two minutes on each side. 
3. Let sit for 5 minutes before serving.